1. Slice tuna against the grain, then chop into small cubes. Place in bowl.

2. Add the mayo, Sriracha, rice vinegar, soy sauce and sesame oil. Mix to combine and place in fridge until ready to use.

3. Using either your hands and some cling wrap or a sushi mold, form rice into small rectangles (about 2 inches long and 1 inch thick). Rice should be packed as tightly as possible so that it doesn’t fall apart when frying.

4. Roll formed rice pieces in sesame mix to coat.

5. Coat the bottom of a non-stick frying pan with vegetable oil and place over high heat. When oil is hot enough to sizzle, fry each piece for about a minute on each side, or until golden brown. Remove to a paper-towel lined plate.

6. When cool, enough to handle, arrange rice pieces on a serving platter. Place spicy tuna mixture onto top to cover. Garnish with sliced scallion and serve.

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Hearty soups always seem to taste better the second day: This turkey sausage stew delivers that bang in seven idle hours. While it's great for a crowd, if you’re cooking for one, make the whole recipe and freeze leftovers in individual, easy to reheat portions.

This smoothie is hydrating, alkalizing, and energizing. Buy two young thai coconuts and use the water and the meat for this recipe. You can also find coconut meat in the frozen section of certain health food stores.